There’s nothing like soup to warm up a chilly spring evening and get us ready for sunny weather. This soup is made with asparagus – a real harbinger of spring. Just because its thick and creamy doesn’t mean its made with cream. We use dried split peas to add body and texture to this soup, which is pureed with an immersion blender. (We know it sounds crazy – but trust us and try it!)
The bright green flavor in this soup is highlighted by the acidity of lemon juice and the tang of chives. Chives add just the right slightly onion-ey taste to bring out all the complexities in this celebration of spring soup. They are super easy to grow in a pot on your windowsill and can add color and pop to almost any dish. And they are filled with nutrition – having several antioxidants in them; one in particular that reduces inflammation is quercetin. Chives also contain carotenes, zeaxanthin and lutein, which help protect against lung and oral cancers. In addition, traditional folk remedies use chives to ease an upset stomach and flatulence and stimulate digestion.
A wonderful soup to usher in spring!
“Cream” of Asparagus Soup
- 2 Cups Chopped Asparagus
- ½ Cup Chopped Onion
- ½ Cup Chopped Fennel
- 2 TB EVOO (Extra Virgin Olive oil) plus more for garnish
- 2 Cups Dried Split Peas
- 6 Cups Veg Broth
- 2 Cloves Garlic
- 1 Tsp Sea Salt
- ½ Tsp Black Pepper
- ½ Tsp Red Pepper Flakes
- 2 TB Chopped Chives
- 2 TB Fresh Lemon Juice
Sauté the asparagus, onion and fennel together in a large stock pot with the EVOO. Add in the peas, broth, garlic, salt, pepper and red pepper flakes. Bring to a bowl and then turn the heat down. Simmer for about 20 minutes, stirring occasionally, add in the chives. Using the immersion blender, puree the soup until smooth. Stir in the lemon juice and serve garnished with a drizzle of EVOO.